Savory Pumpkin Pie with Mushrooms
- For the filling
- 450 grams Pumpkin (peeled and seeded)
- 1 stalk Leeks
- 1 red chile pepper
- 2 tablespoons butter
- freshly ground peppers
- 1 teaspoon freshly grated ginger
- cayenne pepper
- 200 grams Crème fraiche
- 4 eggs
- 1 teaspoon Curry powder
- 100 grams freshly grated Gruyere
For the dough: Place flour on the work surface, mix with salt and create a well in the center. Add pieces of cold butter, egg and about 50 ml (approximately 1.7 ounces) of lukewarm water to well. Combine with a pastry cutter and then knead by hand to form a dough. Shape dough into a ball, wrap in plastic wrap and chill for about 30 minutes.
Preheat the oven to 180°C (approximately 350°F).
For the filling: Dice pumpkin flesh. Cut leek in half, rinse thoroughly and julienne. Slice chiles in half lengthwise, remove seeds and ribs and julienne. Heat butter in a pan and cook pumpkin, leek and chile for about 5 minutes. Season with salt, pepper, ginger and cayenne pepper. Combine crème fraîche, egg and curry powder.
Roll out dough between 2 sheets of parchment paper and press into the greased pie plate. Add egg mixture to pumpkin mixture. Pour filling onto dough and sprinkle with cheese. Bake for about 45 minutes.
For the mushrooms: Rinse mushrooms. Heat butt in a pan and cook mushrooms until liquid evaporates. Season with salt, pepper and parsley.
Remove pie from the oven and top with some of the mushrooms. Dice remaining mushrooms. Slice pie and serve with diced mushrooms.